0 recipes from contoocook and beyond

CHICKEN & BOW TIE PASTA A LA SARA

SPONSOR ADVERTISEMENT

Full Page | 3X5 Card | 4X6 Card

1 1/2 pounds chicken cutlets
Flour, for dredging
Beaten egg
Olive oil, for pan
2 tablespoons butter
2 garlic cloves
1 tablespoon Italian seasoning
1 cup marsala
1 can chicken broth
1 small basket mushrooms, thinly sliced
2 plum tomatoes
10 ounces fresh or frozen peas
Parsley, to garnish
1 pound bow tie pasta, cooked

Clean cutlets and cut into cubes. Dredge them in flour, egg and flour, brown in frying pan with olive oil and butter. As they come out of pan let them rest on paper towels to absorb oil. When all the chicken has been browned, put all chicken back into the same pan without cleaning add garlic, Italian seasoning, marsala, chicken broth, mushrooms, and tomatoes. Cover and bring to a boil, then simmer, for at least 10 to 2 minutes, then add peas and cook until peas are cooked. Serve over bow tie pasta.

Other Recipes from this Episode
Tiramisu (My Family’s Favorite Dessert)
Chicken Over Bow Ties
Asparagus and

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter
https://recipes.connorbowen.com/recipe/chicken-bow-tie-pasta-a-la-sara/